Different Factors Affecting Dietary Patterns

Reported by: Agripo, Kenje Kate T.

Different factors affecting dietary patterns:

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-Food products try to persuade people to change from the product they currently use to the brand of the user

Alcohol Abuse
-Excessive alcohol contributes to nutritional deficiencies by means of the harmful effects of alcohol like to reduce white blood cells count that deteriorate immune system

Age
-Changes in activity metabolism and body composition change nutrient requirements throughout the life

Different factors affecting dietary patterns:

Cultural Influence
-A cultural group provides guidelines regarding acceptable foods, food combinations, eating patterns, and eating behaviors. Compliance with these guidelines creates a sense of identity and belonging for the individual.

Social Influence
-Members of a social group depend on each other, share a common culture, and influence each other's behaviors and values. A person's membership in particular peer, work, or community groups impacts food behaviors.

Different factors affecting dietary patterns:

Personal Preference
- Every individual has unique likes and dislikes concerning foods. These preferences develop over time, and are influenced by personal experiences such as encouragement to eat, exposure to a food, family customs and rituals, advertising, and personal values.

Religious Influence
- Religious proscriptions range from a few to many, from relaxed to highly restrictive. This will affect a follower's food choices and behaviors.

Different factors affecting dietary patterns:

Environmental Influence
-The influence of the environment on food habits derives from a composite of ecological and social factors. However, modern technology, agricultural practices, and transportation methods have increased the year-round availability of many foods, and many foods that were previously available only at certain seasons or in specific areas are now available almost anywhere, at any time.

TYPES OF DIET

Types of Diet:

Indicated to Patient:

Example:
Milk Vegetables Fruits Bread Cereal Potatoes

1.Regular Diet Convalescing patients -a full, well-balanced diet containing all of the essential nutrients needed for optimal growth, tissue repair, and normal functioning of the organs 2.Light Diet -Means that it contains at least 50% less fat or 50% less calories furnished by the fat. 3.Soft Diet -A diet that is soft in texture, low in residue, easily digested, swallow and well tolerated Bedridden patient Post-operative patient

Fruits Vegetables Whole grains Nonfat dairy products Vegetable and Fruit juice Mashed potatoes Soft dishes with ground meat Eggs Cheese Pancakes

Patient with GI disturbances Patient with acute infections Patient experiencing pain from newly adjusted dental braces.

Types of Diet:
4.Bland Diet -Consists of foods that are generally soft, low in dietary fiber, cooked rather than raw, and not spicy 5.Low Residue Diet - A diet designed to reduce the frequency and volume of stools while prolonging intestinal transit time 6.High Residue Diet -A diet high in dietary fiber, which aids in bowel movement

Indicated to Patient: Patient with peptic ulcer Patient with chronic gastritis Patient with dyspepsia

Example:
Mashed potatoes Grain cereals Seedless canned fruits Eggs Tofu Creamy peanut butter White bread Seedless fruits Tender, ground, and well cooked meat, fish Broth and strained soups Cereals Dried fruits Leafy Vegetables Legumes, nuts and seeds

Patient with intestinal surgery Patient with Bowel inflammation Patient with Ulcerative colitis Patient w/ constipation Patient w/ Hemorrhoids

Types of Diet:
7.Low purine Diet -Significantly minimizes the risk of damaging body joints and promoting the development of gout. 8.High Purine Diet -Generates an elevated and unhealthy supply of purine, which overwhelms the kidneys and causes uric acid levels to rise. 9.Low calorie diet - involves consuming foods that are high on nutritional content and yet have fewer calories

Indicated to Patient: Patient with Gouty arthritis

Example:
Low fiber breads Rice Pasta Low fat cheese Fruits and vegetables Liver Bacon Asparagus Chicken Shrimp Spinach

Obese patient

Boiled beans Broccoli Noodles Wheat pasta Brown rice Boiled potatoes Fat free yogurt

Types of Diet:
10.High calorie diet -involves consuming foods with high calorie to increase weight
11.Low fat diet -A diet that consists of little fat, especially saturated fat and cholesterol, which are thought to lead to increased blood cholesterol levels and heart attack 13.Diabetic diet -A diet with high in dietary soluble fiber, but low in fat

Indicated to Patient:

Example:
Salad dressing Junk foods Dark chocolate Fried foods Processed meats
Fruits Vegetables Cereals Skimmed milk Dried beans

Patient with Hepatic coma Patient with ulcerative colitis

Patient with cardiovascular diseases Patient with unpleasant gastrointestinal symptoms

Patient with Diabetes

Low fat milk Fruit juice Oatmeal Green beans Broccoli

Types of Diet:

Indicated to Patient:

Example:
Plain water Fruit juices without pulp Clear, fat-free broth Plain gelatin Honey Clear soda

14.Clear liquid diet Patient wholl - A diet consists of clear undergo colonoscopy liquids, such as water, broth Patient with diarrhea and plain gelatin, that are easily digested and leave no undigested residue in your intestinal tract.
15.Full liquid diet - A diet containing no solid food and which is intermediate between the clear liquid and mechanical soft diet in characteristics. Patient with gastrointestinal illness

Whole milk Clear Fruit juices Milkshakes Clear gelatin desserts

16.DASH diet Patient with -(Dietary Approaches to Hypertension Stop Hypertension) -A diet to prevent or control hypertension

Fruits Vegetables Whole grains Low-fat dairy foods

THE END